Easy Turkey Chili + Gluten-Free Cornbread

Because of the food sensitivities in our family, I make an effort to bake everything gluten-free, dairy-free and egg-free.  Some recipes turn out well with my modifications and others, not so much.  This time, I got lucky with the cornbread.

Kate: “This cornbread is fire!  It is the best cornbread ever.”

Anna: “Yum, yes, so good!”

Ken: “This is excellent.”

This cornbread box mix calls for vegetable or canola oil, an egg and milk.  I used avocado oil, plain coconut & cashew yogurt (to replace the egg) and almond milk.

For the chili, I snuck in some sautéed spinach to add in some greens.  You could use grass-fed beef, if you like meat or chickpeas or other beans instead of the turkey to make it vegan. 

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Cornbread Ingredients:

• 1 box cornbread mix

• ⅓ cup avocado oil

• ¼ cup coconut & cashew yogurt

• 1 cup unsweetened plain almond milk

Cornbread Directions:

1. Preheat the oven to 400 F.

2. Grease an 8 inch pan with a little avocado oil.

3. Empty cornbread mix into bowl.

4. Add oil, yogurt and almond milk.

5. Mix until smooth.

6. Pour batter into pan.

7. Bake for about 20 minutes or until done.

Chili Ingredients:

• 1 tablespoon olive oil

• 1 pound ground turkey (missing from picture - oops!)

• 1 jar chili starter sauce

• 1 can dark red kidney beans

• 4 cups baby spinach

Chili Directions:

1. Sauté spinach with a little water to soften, strain excess water, leave in a bowl on the side.

2. Heat 1 tablespoon of the olive oil in a pan.

3. Add 1 pound ground turkey and cook on medium-high heat until cooked through.

4. Add 1 jar of the chili starter sauce.

5. Rinse and drain the red beans and add them to the pan.

6. Add sautéed spinach back into the pan.

7. Enjoy as is or serve with a little grated cheddar cheese (if no dairy sensitivities) or vegan cheese, if desired.

Bon appétit!